PORTLAND, Maine -- August 12, 2014 – The fourth annual Portland Brew Festival (www.portlandbrewfestival.com) is set for August 29 and 30, and event organizers promise a broad array of brewers, activities and exhibits and tempting food offerings. The 2014 event, which returns to the Portland Company Complex at 58 Fore Street in Portland, will feature about 40 brewers with more than 120 brew products along with home brewing equipment, a Maine Brewers Guild fundraiser, and a special presentation by New England Real Ale eXhibition (NERAX), an event dedicated to cask ales.

Producer Mak Sprague says the increasingly popular event is part of the reason Portland, Maine, like its sister city in Oregon continues to evolve into a well respected beer-centric city.

"Over the last few years, Maine has seen a sharp increase in craft brewers who are making a notable impression on the beer community nationwide," explains Sprague. "As a result, we are also attracting and creating an array of events. The success of the recent beer camp along with local festivals like the Portland Brew Festival is really exciting for beer lovers."

As always, the festival will spotlight established and up-and-coming breweries throughout New England. New participants this year include Brewery Ommegang from Cooperstown, N.Y., In'Finity Brewing and Distillation from Portland; Banded Horn Brewery from Biddeford, Maine; and Bantam Cider from Somerville, Mass. Favorites returning to the PBF include DL Geary and Gritty McDuff's from Portland, Maine; Old Burnside from East Hartford, Conn.; and Smuttynose Brewing from Hampton, N.H. A new system eliminates the need for drink tickets so attendees have a lot more flexibility when it comes to sampling old and soon-to-be favorites.”

In addition to commercial brewing operations, home brewing clubs and retailers will be at the event to introduce attendees to the increasingly popular hobby of home brewing. Local food vendors also will be on hand, including (new this year) lobster rolls from Mainely Bartenders, pizza from Pizza-Pie-on-the-Fly, and Mexican fare from Hella Good Tacos, all of which pair well with beer.

Notable Special Events

The Maine Brewers Guild Fundraiser

The Guild will host a food/beer pairing fundraiser on Saturday, August 30, at 11 a.m. Maine-based brewers will pair rare beers with complementary area cheeses. Already on board are critically acclaimed Bissell Brothers Brewing, Shipyard and Gneiss, along with relative newcomer Tributary. "This is a truly unique opportunity to taste some new and hard-to-find creations," said Sprague. Attendees will then be the first in line for the afternoon session of the Brew Fest. Proceeds from the event will support the Guild's regulatory and educational activities. Tickets are just $20.

NERAX Presentation

On Saturday afternoon, NERAX will be presenting a lecture and discussion about cask ale with an emphasis on taste testing and recognizing the way cask ale looks as it settles and clears. "This is a great way to understand if you favorite beer establishments are handling and serving cask ales correctly," said Sprague. "When someone asks for a cask ale, they are looking for a specific experience and they should know if they aren't getting what they paid for."

Brew Festival attendees will receive a signature tasting glass with the Portland Brew Festival logo plus the opportunity to purchase additional glasses along with T-shirts, posters and other festival-branded merchandise. Designated Driver/No Alcohol tickets are available for just $5 each.

WHO: Maine Lobsterbake Co (www.mainelobsterbakeco.com) will host an event to kick off lobsterbake season while putting a spotlight one of the city’s most impressive treasures, Fort Gorges.

WHAT: The event will feature nibbles from the Maine Lobsterbake Co, cocktails, Latin Jazz by Soundwwavz, door prizes, education about the Fort and other entertainment. The cost is $10 and proceeds will fund much-needed upkeep at Fort Gorges.

“Fort Gorges is a wonderful example of Maine Lobersterbake Company’s commitment to sustainability and preservation of local resources. We’re enthusiastic about supporting this awesome landmark while launching our 11th year in business,” said Courtney MacIsaac, owner of Maine Lobsterbake Company.

“Fort Gorges is an important part of Maine’s history,” said Kim MacIsaac, a Casco Bay historian, "and it takes resources to keep it in good shape. We appreciate Courtney’s commitment to that and look forward to raising its profile in the community.”

The gathering is just the beginning of a campaign to make the Fort more accessible to the public.

Kennebunkport, Maine -- April 2014 -- Jillyanna's Woodfired Cooking School (www.jillyannas.com), Maine's newest and most exciting culinary destination, will open for the season on May 4. In addition to the highly popular wood-fired pizza making classes, which launched late last summer, Jillyanna's is adding a full slate of new offerings to attract new and returning customers.

"Jillyanna's pizza classes were so well received that I decided to expand the offerings this year," explained owner Jill Strauss. "People who enjoyed learning about the joys of making wood-fired pizzas last season can now broaden their repertoires, and new students will have their pick of several exciting new cooking topics."

The season will kick off on May 4 with the first in a series of monthly brunch classes. This new course will be part demo, part hands-on, and participants will help make egg dishes, toppings for breakfast pizzas, vegetable gratins and fruit salads. Students also will enjoy crostini with smoked salmon and other gourmet toppings, Tuscan coffee cake, fresh squeezed juice and locally roasted coffee. Summer brunch at Jillyanna's will be offered every Sunday in July and August from 11 a.m.-2:30 p.m., and the cost is $150 per person.

In honor of Mother's Day, Father's Day and Grandparents' Day, Jillyanna's has scheduled special parent and child classes this year. To be held on Sundays, May 11, June 15 and September 7, from 11 a.m.-1:30 p.m., this 2-1/2-hour pizza-making class is designed for one parent and one child age 9 and older who want to have fun while strengthening their bond. Homemade pizza dough will be provided along with an array of delicious, child-friendly ingredients. Participants will design their own pizzas and help make fruit and vegetable salads. Dessert pizza and homemade gelato will also be served. The cost is $250 per parent and child duo.

Jillyanna's signature 3-1/2-hour pizza classes begin Friday, May 9, from 5-8:30pm. Like last season, students will learn to handle three types of pizza dough and cook them in three different ovens: electric, gas and wood-fired. Gourmet toppings include seafood; sausages; meatballs; farm fresh fruits, vegetables and herbs; aged balsamic vinegar; imported Italian cheeses; extra virgin olive oils; and nuts. Chef's appetizer, farmer's salad, iced tea and dessert are included in the course fee of $150.

"All our classes are hands-on, very interactive and lots of fun," said Strauss. "Participants get to really get their hands in the process and then enjoy the fruits of their labors around a beautifully set table. The limited class sizes (8-10 people) and intimate setting allow me and my staff to provide personal attention and meaningful interaction with each and every student. Plus there are almost always a few leftovers to take home and enjoy later."

Other highlights of the season include:

Sunday Pasta classes: Two pasta classes will be offered in May (18th and 25th, 3-6:30 p.m.) . Students will learn to make fettuccine and ravioli as well as fillings and sauces accented by fragrant herbs.

During the Kennebunkport Festival, Jillyanna's will offer a special pizza lunch class on Thursday, June 5.

Due to demand, Jillyanna's will offer a three-day wood-fired week-end intensive, Friday, September 26-Sunday, September 29. Tailor made for those who really want to explore the world of wood-fired cooking, this class includes pizza party supper on Friday night, continental breakfast and hearty wood-fired lunch on Saturday, gourmet wood-fired supper on Sunday and recipes.

Jillyanna's Woodfired Cooking School enjoyed phenomenal success in its inaugural season, attracting students from across the country--Maine, New Hampshire, Massachusetts, New York, Connecticut, Pennsylvania, California and Texas--and earning rave reviews from the Portland Press Herald, the Boston Globe and Trip Adviser, among others. The truly unique offering is a fabulous option for everything from date nights, birthday parties and team building events to bridal and private parties. The classes are festive, elegant and delicious and can be tailored to meet the needs of the host or hostess. .

About Jillyanna's

A summa cum laude Johnson & Wales University culinary graduate and a restaurant veteran, Jillyanna's creator Jill Strauss studied Italian cooking with famous cookbook author Giuliano Hazan in Verona and fourth-generation pizzaiolo Enzo Coccia in Naples. She renovated her own private kitchen and picturesque patio to create a classroom where she shares her Italian-inspired recipes, dough-making secrets and culinary insights with students from all over the United States. With a Mugnaini outdoor woodfired oven, a Wolf electric oven and a Viking gas oven, her classes cover dough and pizza making for everyone from novices to "professional" home cooks and exposes students to the wonders of all kinds of woodfired cooking. Jillyanna's has received rave reviews from local and regional press, including the Portland Press Herald and the Boston Globe as well as Good Day Maine and 207.

Peaks Island, Maine -- April 22, 2014 -- Summer is finally around the corner, and Maine Lobsterbake Co. (http://www.cascobaylobsterbake.com/) is readying for a season full of festive lobsterbakes. In anticipation of wedding parties, birthday celebrations, family gathering and other special events, owner Courtney MacIsaac has expanded her menu to include not only Maine's finest lobster, clams, scrumptious sides and desserts but also an array of appetizers that reflect the growing cultural influences in Maine.

"There are so many more ethnicities in the state than just a decade ago," said MacIsaac. "I wanted to recognize that as we plan lobsterbake events for locals and people from away," she explained. "I think food is a great way to dip your toe into cultural waters, and I'm excited to introduce guests to some new and delicious dishes from around the world...all right here in Maine."

In addition to her interest in Maine's broadening cultural base, MacIsaac has a commitment to its precious resources and environment, and she is striving to be a completely sustainable business. In fact, produce comes from local farms, and all food waste is either composted and plowed back into the soil or used to feed Peak's Island pigs. In addition, the company uses sugarcane and corn products for our dinnerware, which are completely compostable.

"Maine is a very special place, and it's important to me to help it stay beautiful and sustainable," said MacIsaac.

Maine Lobsterbake Co. has earned a regional reputation for flawless events that can be hosted at a variety of venues around the region. MacIsaac designed her own "bring along" steamer so that it can accommodate up to 550 lobsters at the same time, ensuing that food is served to guests hot and fresh. In addition, MacIsaac works with local lobstermen to source the freshest product available and serves them up with Maine Lobsterbake Co.'s award-winning New England clam chowder , marinated mussels Provencal and Maine steamer clams along with sides such as native corn on the cob, coleslaw and tomato cucumber dill salad. MacIsaac puts the finishing touches on every meal with her famous fresh strawberry shortcake and Peaks Island blueberry cake.

MacIsaac is available for party planning immediately and is ready to host a first lobsterbake on May 1. The season continues through November 1. Those interested in a lobsterbake can reach her at info@mainelobsterbakeco.com.

About Maine Lobsterbake Co.Seasoned steamer and Cooking Channel alum, Courtney MacIsaac is a lobsterbake specialist. Her highly successful company has been hosting lobsterbakes in Maine for more than 11 years. She has hosted events from Maine and New Hampshire to Massachusetts, and she's shared her lobster knowledge with Cooking Channel's Foodography and Hook, Line and Dinner.

The October 2013 issue of O, The Oprah Magazine, on newsstands now,includes the Lobster White Truffle Pizza created by Chefs Brian and Shanna O’Hea of Academe at The Kennbunk Inn. Oprah’s "O" List highlights “A few things we think are just great!,” according to the magazine. The magazine described the pizza, saying, “This whole wheat creation arrives topped with Havarti, mozzarella, spinach, roasted tomatoes, white truffle oil, and – best of all – chunks of fresh Maine lobster, packaged separately to ensure maximum succulence. You warm the luscious meat in butter while the pizza’s cooking, then spoon it over the finished pie.” Academe was featured in Oprah Magazine earlier this year when their signature Lobster Pot Pie was included in the February 2013 issue as one of Gayle King’s favorites. The O’Heas developed MaineLobsterPotPie.com in 2012 as a way to ship fresh Maine seafood overnight across the United States. On the website, they offer Maine Lobster Pot Pie, Lobster Roll, and Prince Edward Island Mussels kits in addition to the White Truffle Pizzas. The kits include the same recipes used in the restaurant and all the premium lobster meatshipped through the website is fresh, not frozen.Academe’s Lobster Pot Pie has appeared on Food Network’s “The Best Thing I Ever Ate,” and Travel Channel’s “Food Paradise” has featured both the Pot Pie and the White Truffle Pizza. The Kennebunk Inn is located at 45 Main Street in Kennebunk.About Academe: Academe, the restaurant of The Kennebunk Inn, is run by Chef-Owners Brian O’Hea and Shanna Katherine Horner O’Hea. The two draw on their culinary and artistic backgrounds to create imaginative and enticing soups, salads, sandwiches, burgers, and entrees served in an informal, brasserie-style setting.

The O’Heas are graduates of the Culinary Institute of America and have been guest chefs at Walt Disney World’s Epcot International Food & Wine Festival, Houston’s “Sugar Land Food & Wine Affair, and on Holland America Cruise Line. The O’Heas are scheduled to be guest chefs on Oceania Cruise Line in 2014. For more information on the O’Heas and Academe, visit www.thekennebunkinn.com and mainelobsterpotpie.com

PORTLAND, Maine – Salvage BBQ & Smokehouse will open to the public this Sunday, September 1, 2013 for dinner. The restaurant will be open six days a week from 5pm and is located at 919 Congress St., the former home of Portland Architectural Salvage.

The open space has undergone extensive renovations and features high ceilings, large windows, an open kitchen, an expansive custom built bar designed by owner Jay Villani, hardwood floors, and family style seating. In keeping with Villani’s style, there is a casual sofa lounge area to the left of the entrance.

Owner Villani and his staff researched the best barbeque techniques and restaurants in the south in preparation for opening Salvage BBQ. The menu includes barbeque by the pound, pulled pork and brisket sandwiches, and traditional sides like potato salad, slaw, and macaroni and cheese.

Salvage is Villani’s third restaurant. Villani is also chef/owner of Portland’s Local 188 and Sonny’s restaurants. Villani is also a partner in Bunker Brewing Co. and will be opening Ideal Bakery on Congress Street this fall.

About Salvage BBQ & Smokehouse:Salvage BBQ is located at 919 Congress St. in Portland and can be reached at (207) 553-2100. Hours are 6-days a week (Tuesday to Sunday) from 5 p.m. Open kitchen, family seating, takeout, full-service bar – Maine microbrews on tap. Major credit cards are accepted. Free public parking behind the restaurant, on Gilman St. Street parking throughout the neighborhood. More information: www.facebook.com/SalvageBbqSmokehouse.

Piles of chopped wood rest below the brick pizza ovens at Siano’s, waiting to feed the flames that crisp hand-tossed dough, fresh-cut veggies, and meaty toppings sourced from local butchers and markets. The brick façade extends to Siano’s walls, which absorb the soft overhead lights that illuminate wooden tables and booths laden with seafood risottos, soups and chowders, and tomato-sauce-covered chicken. Scrawled in multicolored chalk across a blackboard expanse, the day’s Italian-inspired specials pair with delicious pours from the bar, which range from frosty local brews to European imports and extraterrestrial drafts.

Locally owned and operated since 1986, the team at Andrews' Harborside takes great pride in what they serve and how they serve it! “We believe in supporting our local community by using fresh Maine ingredients from local fisherman and farmers, and providing an enhanced and authentic dining experience to our guests”. Owner, Chef Craig Andrews